Prepare to embark on a culinary journey that will transform your ordinary baking routine into an extraordinary dessert experience! This Yellow Cake with Rich Chocolate Buttercream isn't just another recipe—it's a slice of pure happiness that promises to elevate your baking skills and impress everyone who takes a bite. Imagine cutting into a perfectly moist, golden cake layered with decadent chocolate frosting that melts in your mouth, creating a symphony of flavors that will have your guests begging for the recipe.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 1 tbsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup unsweetened cocoa powder (for frosting)
- 4 cups powdered sugar (for frosting)
- ½ cup milk (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract and ensure complete incorporation.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt to create a uniform dry mixture.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula for even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from oven and let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the chocolate buttercream, beat softened butter in a large bowl until creamy.
- Gradually add powdered sugar, cocoa powder, milk, and vanilla extract. Beat until smooth and spreadable.
- Once cakes are completely cool, spread chocolate buttercream between layers and over the entire cake, creating smooth, even layers.
- Optional: Decorate with chocolate shavings or sprinkles if desired. Refrigerate for 30 minutes before serving to set the frosting.
Tips
- Ingredient Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for the smoothest, most consistent cake batter.
- Don't Overmix: Mix your batter just until ingredients are combined to prevent a tough, dense cake. Overmixing can develop too much gluten, resulting in a less tender crumb.
- Use Fresh Baking Powder: Check the expiration date on your baking powder, as old powder can prevent proper rising.
- Even Cake Layers: Use a kitchen scale to divide batter equally between pans, ensuring uniform baking and a professional-looking cake.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent the buttercream from melting and sliding off.
- Frosting Technique: For a smooth finish, use an offset spatula and do a "crumb coat" first—a thin layer of frosting that seals in crumbs before the final decorative layer.
- Chill for Perfection: Refrigerate the cake for 30 minutes after frosting to help set the buttercream and make clean, crisp slices.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 85g
Protein: 8g
Fat: 35g
Saturated Fat: 22g
Cholesterol: 140mg
